Directions

1.

Heat half of butter in a medium non stick skillet until melted, add 1/3 cup brown sugar and rum and stir until sugar has begun to melt. Add sliced bananas and turn heat down to low. Cook, stirring occasionally until bananas are cooked and coated in the sugar mixture, about 3 minutes. Remove from heat.

2.

In a shallow dish whisk together milk, eggs, remaining 2 tablespoons brown sugar, and vanilla extract. In a large skillet melt 2 tablespoons butter over medium high heat. Dip 4 slices of bread in the milk and egg mixture making sure both sides are coated and the bread has begun to saturate, then place in the pan. Cook swirling gently, until browned, about 3 minutes. Flip and continue to cook until browned on second side, 2 to 3 minutes longer. Transfer to a warm serving platter. Repeat with remaining bread and batter.

3.

Divide toast between 4 plates, then top each plate with banana mixture and whipped cream if desired.

This Recipe Appears In

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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